About 3 cups total seeds, I used:
⅓ c sunflower seeds
⅓ c pepitas (pumpkin seeds)
⅓ c sesame seeds
⅓ c poppy seeds
⅓ c flax seeds
⅓ c quinoa or millet
⅓ c hemp seeds
⅓ cup chia seeds (need this to bind
These are optional choose 2-3:
1 tsp caraway seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp mustard seeds
1 1/2 cups warm water
Set oven to 300F
Mix all the ingredients together in a large bowl and add the warm water. Stir well and let sit for about 45 mins, stirring every 15 minutes.
Line 2 baking sheets or 1 large with parchment paper or spray with olive oil. Divide the seed mixture between the two pans and pat or roll the seeds out into a thin even layer. You won't fill the entire pans, but get it nice and thin. I patted it flat and thin with a large spoon.
Sprinkle the sheet with pink sea salt and any spices you would like.
Bake for an hour, or until firm and crisp. Let cool on the pans and then break into pieces.
Store in an airtight container at room temperature.